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Cauliflower Chowder

This one wasn’t bad, but wasn’t great. My advice is next time I plan to blenderize half the soup when it is done and add it back in before serving.

Ingredients:

1 bag frozen cauliflower, thawed

1 container of pre-chopped mixture of carrot, celery, and onion

2 TBsp garlic

1 cup flour

3 cups veggie broth

2 cups almond milk

1 tsp salt

toppings- vegan bacon bits and dried parsley

First place the garlic and all the veggies in a soup pot with some olive oil and heat on medium high for 4-5 minutes. Then stir in the flour to coat the veggies, but before it burns start whisking in the almond milk and veggie broth. Add the salt and bring to a boil, then let simmer for 20-30 minutes. Top with the bacon bits and parsley.